Shrimp Taco Salad Recipe

Shape and bake bowls

Preheat oven to 375°F (190°C). Lightly brush both sides of each flour tortilla with vegetable oil and sprinkle a pinch of salt on each side. Drape each tortilla over an overturned oven-safe bowl or inside an inverted metal oven-safe mixing bowl so it forms a bowl shape (you can also press into an upside-down muffin tin for smaller bowls). Bake 10–12 minutes, until golden brown and crisp. Remove and let cool in the bowls to hold shape.

Season shrimp

Pat shrimp dry with a paper towel. In a bowl combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, salt, black pepper and lime juice. Toss shrimp until evenly coated. Let marinate 5–10 minutes while preparing other components.

Grill or pan-sear shrimp

Heat a grill pan or skillet over medium-high heat until hot. Add a small drizzle of oil if using a skillet. Cook shrimp 2–3 minutes per side, until opaque and charred at edges. Remove from heat and set aside. Keep warm.

Halve and pit the avocado, scoop flesh into a bowl. Mash lightly with a fork and stir in lime juice, salt, chopped cilantro and minced jalapeño (if using). Adjust seasoning to taste. Cover with plastic wrap pressed to the surface to prevent browning if not using immediately.

Whisk together sour cream, lime juice, honey, ground cumin, salt and water until smooth and pourable. Taste and adjust seasoning or consistency (add more water to thin). Refrigerate until ready to serve.

Divide chopped romaine evenly between the two tortilla bowls (about 3 cups each). Distribute halved cherry tomatoes, thinly sliced red onion and shredded cheddar over the lettuce.

Top each salad with grilled shrimp (about half the shrimp per bowl). Add a generous spoonful of guacamole to each bowl and drizzle with sour cream dressing. Sprinkle chopped cilantro over the top and add lime wedges on the side. Add hot sauce if desired.

Serve immediately so tortilla bowls remain crisp.